Mini Roasted Vegetable Burritos
- 4 (6-inch) soft flour tortillas
- 1/2 small onion sliced thin
- 1 small red bell pepper, seeded, cored and sliced
- 1 small green bell pepper, seeded, cored and sliced
- 1/4 cup pickled jalapeño chilies
- 3/4 cup Spanish or white rice, cooked, kept warm
- 1 cup shredded white Cheddar cheese
- 1/4 cup sour cream
- olive oil, for drizzling
- Salt and pepper, for seasoning
- 1 teaspoon cumin
- hot sauce
- This recipe is vegetarian
- Produce
- Cumin (1 teaspoon)
- Green bell pepper, small (1)
- Onion, small thin (1/2)
- Pickled jalapeno chilies (1/4 cup)
- Red bell pepper, small (1)
- Condiments
- Hot sauce (1)
- Cooking & Baking
- Olive oil (1)
- Salt and pepper (1)
- Pasta & Grains
- Spanish or white rice (3/4 cup)
- Bread & Baked Goods
- (6-inch) soft flour tortillas, soft (4)
- Dairy
- Cheddar cheese, white (1 cup)
- Sour cream (1/4 cup)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published July 12, 2011 (1 year ago).
5 people saved this recipe.
